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Chicken Alfredo Bake

Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Chicken Alfredo bake is the perfect addition to your weeknight dinner rotation. With cooked chicken, Alfredo sauce and penne pasta, it's creamy and comforting!

Ingredients

  • 12 ounces penne noodles , may use ziti or cellentani
  • 1 Tablespoon unsalted butter
  • 2 teaspoons minced garlic
  • 2 Tablespoons all-purpose flour
  • 2 ½ cups half and half , or heavy cream
  • ½ cup grated parmesan cheese
  • 4 ounces cream cheese , softened
  • 1 teaspoon Kosher salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • 2 cups rotisserie chicken  , cut into bite-sized pieces
  • 1-2 cups shredded mozzarella cheese , plus more for topping
  • freshly chopped parsley

Instructions

  • Prep. Cook 12 ounces of noodles according to package directions.
  • Preheat oven. Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
  • Make alfredo sauce. In a large saucepan over medium heat, melt 1 Tablespoon butter. Stir in 2 teaspoons garlic and 2 Tablespoons flour and cook 30 seconds. Gradually whisk 2 1/2 cups half and half into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in 1/2 cup parmesan, 4 ounces cream cheese, 2 cups chicken, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Assemble. Place the cooked noodles into the baking dish. Pour the sauce over top and stir to combine. Sprinkle with 1-2 cups mozzarella cheese.
  • Bake. Bake 20-25 minutes, or until the cheese is bubbling.
  •  Cool and serve. Let cool slightly before serving. Serve topping with fresh parsley if desired.

Notes

Variations:
  • Mix things up with some veggies like broccoli, cauliflower.
  • Swap the chicken for Italian sausage or ground chicken or turkey.
Storage: Store in an airtight container in the fridge up to 3 days.
Freeze: This casserole can be frozen unbaked. Sometimes I'll divide this dish into two 8x8 pans. Wrap it in foil. Store in the freezer up to 3 months. Place in the fridge to thaw overnight before cooking. 

Nutrition

Calories: 448kcal, Carbohydrates: 34g, Protein: 27g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 699mg, Potassium: 216mg, Fiber: 1g, Sugar: 4g, Vitamin A: 579IU, Vitamin C: 1mg, Calcium: 207mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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